Roasted Potato and Onion Bread

Ingredients:
Night before:
⅓ cup bread flour
⅓ cup whole wheat flour
⅛ tspn instant yeast

Soaker:
¼ cup toasted cracked wheat
¼ cup water

Day of:
2 cups bread flour
⅔ cup whole wheat flour
1 cup lukewarm water
1½ tspn salt
½ tspn instant yeast
1 cup roasted potatoes and onions

Method:

1. Night before: add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter for 12-16 hours.
2. In a separate bowl combine the "soaker" ingredients together and cover with plastic wrap and leave on the counter for 12-16 hours.
3. Day of: chop a few potatoes and place in a baking dish. Cut about a half a onion and mix with the potatoes. Add a few tablespoons of olive oil and some thyme roast in the oven till golden brown. Cool before using in the bread.
4. In a large bowl add the "night before" mixture, the soaker, water, salt and instant yeast. Mix together.
5. Add whole wheat flour and have the bread flour. Mix till the batter is smooth and well blended. Allow to sit uncovered for 15 minutes.
6. Sprinkle some of the flour onto a flat surface and pour out the dough. Top with some more flour and begin to knead slowly adding in the rest of the flour. Add a little at a time till the dough is smooth and elastic & a little on the sticky side (about 8 - 10 minutes).
7. Take the dough and flatten it out a little. Add the roasted potatoes and onions to the top of the dough. Now, knead in the potatoes into the dough. Knead till the potatoes and onions are well incorporated.
8. Add a little olive oil to a bowl and place the dough into the bowl. Cover the dough with plastic wrap and allow to rest till double in bulk.
9. Pour out the dough onto a flat surface. Cut dough in half and shape each piece into a ball.
10. Sprinkle some cornmeal onto parchment paper. Place the pieces of dough on top and dust with a little whole wheat flour. Cover with plastic wrap and allow to rest for 1 hour.
11. Remove the plastic wrap and score the top of the bread with a sharp knife.
12. Place into a preheated 230°C oven with a baking stone or on a cookie sheet. Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door.
13. Bake for 30-35 minutes or till when tapped on the bottom of the loaf it sounds hollow.